Snippets Issue 22 : The Winter Issue

Go Vegan 2011

Go vegan in 2011 with Sarah Kramer and her new calendar.

Go Vegan 2011

By Snippets

Cooking goddess Sarah Kramer is back with a new calendar for 2011, which is filled with delicious vegan recipes for every month of the year. We've got two copies up for grabs and all you have to do is share a recipe of your own to win.

Check out a sample recipe from the calendar for delicious vegan banana pecan pancakes:

How To Enter:

Simply enter any recipe below. You can enter up to 3 times, so good luck!

Competition closes December 22nd, so be quick.

Congratulations to our winners kali with Cocoa + Orange Muffins and Vymini with Chili Con Soya.

Enter your project now »

You can pick up the calendar and Sarah's other books from Arsenal Pulp Press now.

Contest Entries

Slow Cooker Vegan Chili
Chilli >

Slow Cooker Vegan Chili

Quick, easy, and delicious vegan soup for any level of cook!

♥ 18
Vegan Cookie Dough Cupcakes

Vegan Cookie Dough Cupcakes

gooey, irresistible cupcakes and vegan friendly!

♥ 33
Roasted Rainbow Veggies

Roasted Rainbow Veggies

Something for everyone and can be the center or side dish to any meal.

♥ 5
Chili Con Soya
Chilli >

Chili Con Soya

Easy, delicious, and healthy!

♥ 2


Vibrant Tasty Green Bean
4 leeks, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes.
Sparkling Cranberries- by Heidi Swanson
For the simple syrup, raw cane sugar or real brown sugar lends a nice molasses flavor to the cranberries, but regular granulated sugar (or a blend of brown/white) will work.
2 cups cranberries, picked over
2 cups water
2 cups sugar (see head notes)
More sugar for coating: I do a mix of medium-grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don't want a huge grain for that first toss, just something larger than standard sugar, smaller than most turbinado sugars. You can sort of see the different grain sizes in the third photo in the main write-up.
Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.
Love this recipe...almost have it memorized
Tempeh Sausage Crumbles
by IsaChandra

Makes about 2 cups

This is delicious over pasta with marinara sace or as a pizza topping. It’s also good as a burrito filling or served for breakfast alongside scrambled tofu.

8 oz package tempeh
1 tablespoon fennel seed
1 teaspoon dried basil
1 teaspoon dried margoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 teaspoons garlic, minced
2 tablespoons tamari or soy sauce
1 tablespoon olive oil
juice of 1/2 a lemon

In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

It can be any recipe!
Please define Vegan, I was under the impression that no type of animal or animal by products were used in Vegan. IE: cream, butter, yogurt, milk, HONEY, cheese of any kind.

And would the contest be for ANY recipe or strictly Vegan recipes only?

About Snippets

Snippets is the free online magazine from Cut Out + Keep featuring the best in indie & DIY.

Exploring the worlds of music, fashion, art & craft, our writers cover the things they love and we're always on the hunt for new contributors.

If you'd like to take part or just have an idea for a cool story we should cover, get in touch!